¼ cup hazelnut-flavored syrup
½ cup chocolate syrup
1 tbsp pure vanilla extract
¼ cup whipping cream, whipped to soft peaks
½ cup whole milk
3 egg yolks
20 corn tortillas, torn into small pieces
¼ cup granulated sugar
¼ cup unsalted butter
½ tsp salt
2 quarts vegetable oil, for frying
Combine syrups and vanilla.
Gently fold in whipped cream.
Refrigerate until needed.
Place milk, eggs, salt, and sugar with the tortillas in a food processor, and pulse until chunky paste is achieved.
Move to a mixing bowl and stir in the butter. Work fast to prevent melting.
Pour oil into a 6-quart Dutch oven and heat to 375°F.
Roll tortilla mixture into 1 to 1½-inch balls. Fry, 6–8 at a time, until crisp and golden brown, about 2–3 minutes.
2–3 minutes
Drain on a cooling rack set above a sheet pan and let cool 1–2 minutes.
1–2 minutes
Serve warm with the hazelnut chocolate dipping sauce.